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"Moderate temperature thermal processing is used to extend the refrigerated shelf-life of certain pre-packaged seafoods. The blue crab industry has found the greater thermal process of pasteurization to be a valuable tool for inventory management and marketing. The current trend is to apply pasteurization as an integral step in comprehensive quality assurance plans. Potential pathogens are eliminated and microbial quality and shelf-life standards can be predicted and defined in contracts between processors and buyers. Advances in packaging and processing procedures are opening new opportunities for marketers and consumers. This manual focuses primarily on principles associated with pasteurization of crabmeat; it discusses pasteurization as a total process of both heating and cooling. It behooves the industry to use this manual to increase understanding of the pasteurization process and improve procedures to comply with stricter controls that may be required in the future"--National Sea Grant Library publication website.

Texas A & M University, Sea Grant College Program,; National Sea Grant Program (U.S.); Tropical and Subtropical Fisheries Technological Society of the Americas;

Conference Author:

Tropical and Subtropical Fisheries Conference of the Americas 1983)

Published:

1983

Series:

TAMU-SG ; 83-112

Description:

"The proceedings includes 25 papers presented at the conference. Topics include fisheries production and management, fish community ecology, fishing gear and methods, parasitology, pathology and microbiology and seafood technology"--Texas A & M Unive...